Yield: 2 1/2 to 3 cups
1 pound (11 medium) fresh tomatillos, husked and washed (or two 13-oz cans tomatillos, drained)
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos), stemmed
5 or 6 sprigs fresh coriander (cilantro), roughly chopped
1 small onion, chopped
1 large clove garlic, peeled and roughly chopped
1 tb lard or vegetable oil
2 cups any meat broth
Salt
1. The tomatillos. Boil the Fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes; drain. Simply drain canned tomatillos.
2. The puree. Place the tomatillos and chiles in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.
3. The sauce. heat the oil in a medium-large skillet set over med-high. When hot enough to make a drop of puree sizzle sharply, pour it in all at once and stir constantly for 4-5 min., until darker and thicker. Add the broth, let return to a boil, reduce the heat to med and simmer until thick enough to coat a spoon, about 10 min. Season with salt.
This cook book uses this sauce for enchiladas or simply poured over poached chicken breasts.
